oops double the salt for savory galette dough?

i missed the part where it said use 1 and 1/4teaspoon of salt in the crust and 1 teaspoon on the tomatoes before assembling. I used 2 teaspoons in the crust dough. The dough is chillin right now - do I still have time to correct this somehow?

Serra Semi
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1 Comment

Nancy August 15, 2020
The only thing I can think of is:
• make a second batch without salt,
• combine both doughs to achieve original level of salt,
• Chill total batch
• then roll out two crusts,
• use one now for this recipe
• save extra crust (in fridge a few days or freezer longer) for another recipe.
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